Best Lime White Chocolate And Coconut Muffins Recipes

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WHITE CHOCOLATE-LIME MUFFINS



White Chocolate-Lime Muffins image

Yummy cake-like muffins, with lime and white chocolate. These are closer to tart than sweet--not sour, but a nice change from very sweet desserts.

Provided by Elske G.

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
½ cup white sugar
½ cup brown sugar, divided
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
½ cup lime juice
½ cup butter, melted
2 eggs
¼ cup coconut-flavored rum
⅔ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line each cup with paper liners.
  • Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a medium bowl.
  • Combine lime juice, melted butter, eggs, and rum in a small bowl. Slowly stir into the flour mixture until moistened. Fold in white chocolate chips.
  • Pour batter into the prepared muffin cups. Sprinkle remaining brown sugar over the top.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 40.9 g, Cholesterol 56.5 mg, Fat 12.6 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 7.5 g, Sodium 335.7 mg, Sugar 23.2 g

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Key Lime Coconut Cupcakes with White Chocolate Frosting image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 to 14 cupcakes

Number Of Ingredients 20

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish

Steps:

  • Preheat oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
  • Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
  • While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
  • Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

TEXAS LIME IN THE COCONUT MUFFINS



Texas Lime in the Coconut Muffins image

This recipe was devised when I had a lot of limes on hand. I'm sure you could use any citrus fruit you like. The key is using healthy ingredients! This muffin is a moderately sweet breakfast treat but much healthier than sweet cereal. The coconut oil is very healthy for you, and so is the flaxseed. Never use margarine! Always use non-aluminum baking powder. I use white whole wheat flour, it comes from white wheat instead of red wheat. These are always a hit at my house.

Provided by suzipen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 10

Number Of Ingredients 13

1 ⅓ cups raw sugar
¾ cup virgin coconut oil
¼ cup grapeseed oil
4 eggs
4 limes, zested
1 ½ cups whole wheat flour
1 ⅓ cups all-purpose flour
¾ cup flaked coconut
2 tablespoons ground flaxseed
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
¼ cup fresh lime juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
  • Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
  • Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
  • Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 56.9 g, Cholesterol 76.4 mg, Fat 27.4 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 18.1 g, Sodium 328.4 mg, Sugar 28.6 g

COCONUT CHOCOLATE MUFFINS



Coconut Chocolate Muffins image

With their rich dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat. -Sonia Daily, Rochester, Michigan

Provided by Taste of Home

Time 50m

Yield 20 muffins.

Number Of Ingredients 16

4 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons all-purpose flour
1 large egg, room temperature
1 cup semisweet chocolate chips, divided
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans, toasted
BATTER:
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup brewed coffee, room temperature
1/3 cup canola oil
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.

Nutrition Facts : Calories 223 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 98mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

PUT THE LIME IN THE COCONUT MUFFINS



Put the Lime in the Coconut Muffins image

These muffins are a blend of two recipes. They have a wonderful "Island" taste and combine my families love of Key Lime Juice and Coconut.

Provided by SUSIE IN MISSOURI

Categories     Quick Breads

Time 35m

Yield 6 Muffins, 6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1/2 cup key lime juice
1 -1 1/2 cup sweetened flaked coconut

Steps:

  • Combine flour, sugar, baking powder and salt in mixing bowl.
  • In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
  • Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
  • Spray Large muffin tins lightly with cooking oil.
  • Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
  • Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.

Nutrition Facts : Calories 509.6, Fat 17.1, SaturatedFat 7, Cholesterol 63.9, Sodium 447.9, Carbohydrate 83.8, Fiber 1.9, Sugar 48.8, Protein 7.4

LIME, WHITE CHOCOLATE AND COCONUT MUFFINS



Lime, White Chocolate and Coconut Muffins image

Found this on a blog that was running a contest for cupcakes and muffins. This was one lady's creation. The title alone caught my eye...or should I say tastebuds!

Provided by Wasteoftym

Categories     Quick Breads

Time 20m

Yield 6 large muffins

Number Of Ingredients 11

150 g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 medium egg
40 g caster sugar
110 ml milk
50 g butter, melted and cooled slightly
1/2 teaspoon pure vanilla extract
1 lime
80 g white chocolate, chopped roughly
1/2 cup desiccated coconut

Steps:

  • Grate the zest of the lime and set aside.
  • Cut the outer pith from the lime and then carefully slide the knife under one membrane and gently remove a segment of lime flesh.
  • Continue until all lime flesh has been extracted into a bowl for later use.
  • NB. This isn't as hard as it sounds as the lime membranes are quite fibrous. Alternatively you could just squeeze the limes and use the juice.
  • Now sift the flour, baking powder and salt into a large bowl.
  • In a separate large mixing bowl, mix together the egg, sugar, milk, butter and vanilla.
  • Return the dry ingredients to the sifter and sift again over the egg mixture (Delia says this double sifting is essential, and hey, Delia always knows best!).
  • Quickly fold the flour into the egg mixture, taking no more than 15 seconds, as over-mixing will prevent them rising.
  • Add the lime zest, lime flesh, white chocolate and coconut (or whatever variation you prefer), combining with minimum stirring.
  • Spoon into muffin trays and bake at 200C on a high shelf.
  • Large muffins should take 30 minutes, smaller mini-muffins only about 20 minutes.
  • Makes 6 large muffins or 20 mini-muffins.

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